Take the ice cream out of the freezer and leave on the counter to soften.
Preheat the oven to 350°F. Spray a mini bundt pan or loaf pan with non-stick spray (preferably the kind with flour for baking) and spread it around using a pastry brush.
Sift the flour into a small bowl. Add the baking powder and salt, whisk well to combine then set aside
Add 2 cups of melted ice cream to the flour mixture and mix well to combine.
Pour the batter into the prepared pan. If using mini-bundt pan use 1/2 cup of batter per cavity.
Bake at 350°F for 15-20 minutes (if you are using a mini-bundt pan) or 35-40 minutes (if you are using a loaf pan) or until a toothpick comes out clean.
Cool on a rack for 10 minutes, then unmold. Allow to cool before serving or store in an airtight container.
I let my ice cream melt almost completely before measuring it out. This is better than trying to measure it while it is still frozen since the volume will be different. If you don't want to melt all your ice cream measure out a little over 2 cups, then melt it either by leaving on the counter or in the microwave. Once melted measure again to make sure you have 2 full cups. If not melt some additional ice cream.
Since no two ice cream brands are the same the baking times can vary depending on how wet your batter is. Start checking for doneness at the lower end of the time window to make sure the bread doesn't over bake.